In a large bowl, whisk together oat flour, almond flour, baking powder, & pink salt. In the bowl of a food processor, pulse together bananas, almond butter, maple syrup, coconut sugar, coconut oil, & vanilla extract until well combined. (Careful not to over-mix or batter could become gummy.)

Fold the banana mixture in with the dry ingredients in the large bowl. Once combined, fold in chopped strawberries & walnuts. Spread mixture out into your pre-lined loaf pan. Tap loaf pan on the counter a few times to settle the batter.

Place in the oven for 1 hour or until toothpick inserted in the middle comes out clean. Let cool completely before removing from parchment paper & slicing. Store in an airtight container in the fridge for up to a week. Enjoy!

*To make homemade oat flour: grind gluten-free oats in a blender until a flour consistency is achieved.